Braaibroodjie flatbread: A quick and easy recipe

Braaibroodjie flatbread is a South African dish that combines melted cheese, tomato, red onion, and chutney on top of a crispy flatbread.

This yeast-free recipe doesn’t require any long kneading or proofing, just mix until it comes together, roll or press out, and bake. That means you don’t need to plan too far ahead, you can mix it up and have the flatbread ready to serve in about 30 minutes from scratch!

A mature cheddar will bring you the most flavour but use whichever cheese you prefer. And the best part? It tastes just as good at room temperature as it does when it’s warm.

This bread pairs well with ROODEBERG Classic Red Blend.

Recipe compliments of Ilse van der Merwe of The Food Fox.


  • 250 g (1¾ cup) white bread flour, plus extra for dusting
  • 15 ml (1 tablespoon) baking powder
  • 5 ml (1 teaspoon salt)
  • 250 g (1 cup) double cream yoghurt
  • 30 ml (2 tablespoons) butter, melted, for brushing (or olive oil)
  • About 80 ml (⅓ cup) chutney
  • 1½ – 2 cups mature cheddar, grated
  • 2 large tomatoes, thinly sliced
  • ½ red onion, thinly sliced into rounds
  • Salt & pepper, to taste
  • A handful fresh wild rocket leaves, to serve (optional)


  1. Preheat the oven to 220° C.
  2. Place the flour, baking powder and salt in a medium-large mixing bowl and stir well.
  3. Add the yoghurt, then use a spatula or wooden spoon to mix until it gets clumpy.
  4. Continue mixing by hand until most of the flour is incorporated and shape into a ball.
  5. Dust a clean working surface generously with flour, then use a rolling pin to roll into a rectangular shape, large enough to snugly fit into a standard baking tin (about 37 x 25 cm) – or use floured hands to press it out evenly.
  6. Transfer the dough to the baking tin lined with non-stick baking paper, then press it gently into all four corners. Brush all over with melted butter or olive oil, then bake for 8 minutes.
  7. Remove from the oven, then use a pastry brush or the back of a spoon to distribute the chutney all over the surface.
  8. Top with grated cheese, tomatoes, onion, and some salt and pepper. Return to the oven for another 12 minutes or until golden brown all over.
  9. Remove from the oven, transfer to a wooden serving board, top with some rocket leaves, then slice into portions. Serve hot or at room temperature.

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